Lentil stew

Here is a healthy and delicious soup. I make several versions of lentil soup and we eat it at least once a month.

Lentil Stew

2 cups dry lentils

1-2 cups chopped onion

1 tsp. garlic powder

2 Tbs. oil

8 cups beef broth or 8 cups water and 8 bouillon cubes

1 (14 oz.) can tomatoes, diced

2 Tbs. Worcestershire sauce

1/2 tsp. dried thyme or oregano, crushed

1/2 tsp. pepper

1/4 tsp. ground cumin

2 bay leafs

1 cup chopped carrot

1 cup chopped celery

1 lb. sausage, optional

Sauté onion and garlic until tender. Meanwhile rinse lentils. When onions are done, add lentils, broth, undrained tomatoes, and spices. Boil, then simmer 15 minutes. Add vegetables. Return to boiling, then simmer 15 to 20 minutes until done. Stir in sausage and heat through. Discard the bay leaf. Makes about 8 servings. Can add some diced potato or other vegetables as desired. Serve leftovers with rice.

Eliza's notes: I never add meat since I find it makes the soup too heavy, nor do I add that much beef broth. I use water and about 1-2 tsp. beef bouillon.